Enjoy Bounty’s four-course dinner at RM139 NETT between 13 Feb to 15 Feb 2016. Optional wine pairing (3 glasses) available at an additional RM80 NETT. Reserve a table for two this Valentine’s Day for a romantic Parisian and Spanish inspired 4-course dinner at Bounty, the newest bistro to open in the heart of the city, serving a tantalizing culinary experience for local diners and gourmands. The restaurant located in the recently opened boutique hotel The Kuala Lumpur Journal, is a new bistro concept restaurant with a contemporary European menu inspired by fresh quality produce with a focus on authentic flavours.
BOUNTY @ The KL Journal HotelAddress: 30, Jalan Beremi, Bukit Bintang,
50200 Kuala Lumpur, Wilayah Persekutuan Kuala Lumpur
Bounty’s signature cronut
Appetizer of Parisian Egg
Butternut Squash Soup with Stuffed Squid stuffed Tomatoes and Coconut Cream.
Appetizer and Soup Course:Begin the Feast of Saint Valentine with Bounty’s signature amuse-bouche; the cronut which will be served with a Valentine’s Day twist of Sea Urchin Crème brûlée. Following which, tantalise your palate with an Appetizer of Parisian Egg that is poached Sous-Vide style at 62°C for 118 minutes, and served with Artichoke Puree, Spanish tapas staples Patatas Bravas and sea-salt seasoned Fried Padron Peppers. Pair this enticing opener with a bubbly — the Torresella Prosecco — for a clean finish. The Soup Course that follows is a veritably tropical Butternut Squash Soup with Stuffed Squid stuffed Tomatoes and Coconut Cream.
Lamb Ribs served with Pedmintos Chutney
Pike Fish accompanied by the aromatic and peppery Creamy Chanterelle MushroomMains:
Prep your palate with Bounty’s Hibiscus Flower Sorbet before indulging with your choice of mains of lamb or fish. The former is a beautifully slow-braised Lamb Ribs served with Pedmintos Chutney, Croquette Potatoes & Beetroot Confit. To cut through this rich and warm main, Bounty recommends a dark and robust wine; the Luigi Bosca Malbec for a well-balanced pairing. The latter is a Pike Fish accompanied by the aromatic and peppery Creamy Chanterelle Mushroom, a fresh Watercress Salad and sweet Roasted Carrots. Pair this mild, white fish with a classic Marlborough Spy Valley Sauvignon Blanc that features intense flavours and crisp acid in a dry style.
DessertFor a sweet finish reserved for sweethearts, Bounty invites you and your loved one to share a Chocolate Moelleux, a molten chocolate cake fondant topped with Chocolate Cookies and smokey Roasted Pistachio Gelato. This sweet course for sharing will pair well with one of the world's best know tawny Ports; the Taylor’s 10yr old Tawny Port, which emits delicate wood flavours and aromas of mature fruit.
www.thekljournalhotel.com/dine. To make reservations, call +603-2110-5520, or email firstname.lastname@example.org
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Brought to you by the chaps at Bait Oyster Bar in Bangsar, Bounty is a bistro serving contemporary European-inspired dishes and an open pastry bar with freshly baked goods served daily. Open from breakfast, it is the perfect place for an intimate lunch or dinner in the city or to simply fuel up with a good cup of coffee and a pastry treat. Bounty sits up to 70 pax and is open daily from 6.30 am till 11.30 pm.
HOOKED HOSPITALITY GROUP
Hooked Hospitality is a burgeoning restaurant group comprising the much loved BAIT in Bangsar and the newly opened establishment, Bounty at The Kuala Lumpur Journal. Its founders aspire to bring a unique F&B experience to young urbanites in Malaysia, by providing novel concepts in dining and menu options.
The Kuala Lumpur Journal, a new concept boutique hotel has just opened for business in the city centre. Nestled in one of the last few hidden neighbourhoods within the shopping and entertainment district of Bukit Bintang, the 12-storey property comprises a mix of 112 deluxe twin and king rooms; plus exclusive Journal Suites. Handsomely industrial infused with distinct local flavour, The Journal appeals to a new generation of independent traveller with a taste for authentic experiences and modern amenities.
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